October at W5

Autumn is well and truly upon us and our Head Chef is showcasing the best of nature’s larder this month. Ranging from Roast Guinea Fowl Breast w/ Parsnip Puree & Kale, to Warm Bread & Butter Pudding w/ Toffee Sauce & Sour Apple, the October menu is awash with earthy game flavours and luxurious sweet sensations and we encourage you to visit us and thoroughly indulge yourselves.

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Charlotte's Group
August at W5

We welcome the bounty of the ocean’s harvest to the W5 menu this month and Head Chef Lee Cadden has introduced an array of exquisite dishes with an abundance of fish & shellfish – fresh from the Devonshire Coast – to create a refreshing and seasonal feel. We see an infusion of traditional British dishes such Rarebit paired with Brown Claw Crab to create a wonderful match of flavours and textures. The new desserts are sweet and fruit-based, exhibiting an explosion of fresh British fruits and produce.

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Charlotte's Group
June at W5

Lee Cadden has returned to Charlotte’s as Head Chef at W5 and he brings his beautifully individual culinary style to the menu this month. Lee’s delicious new additions showcase the best of nature and use much lighter ingredients to complement the season. The new menu is filled with exotic and exquisite dishes, pioneered by Lee, such as Baked Aubergine w/ Cashew Nut, Creme Fraiche & Sourdough Toast which proves to be both unusual and succulent and Butter Poached Potato w/ Berkswell Cheese. The menu is trendier, tastier and more modern and we thoroughly advise you relax on our champagne terrace and enjoy it!

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Charlotte's Group
May at W5

May at W5

The road to summer is here and our chefs at W5 are exploring this through a gentle move towards colder and more refreshing dishes. There is a strong salad trend throughout our new menu and dishes such as our La Latteria Burrata w/ Summer Squash and Pumpkin Seed Pesto and our Grilled Salmon Fillet w/ Cherry Tomato & Potato Salad exude a deliciously light and fresh feel. Our chefs said that their inspiration for the new menu came from what they imagined eating at the perfect barbeque and we do hope you pop in and agree!

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Charlotte's Group
April at W5

April at W5

This month’s menu is totally revitalized and bursting with energy – bringing us straight into spring! Expect dishes such as an exquisite British Rose Veal Mince & Onions w/ a Milk Bread Bun & Bone Marrow Butter and a lean and crunchy Pork Rump w/ crispy tail, Sweet & Sour Heritage Carrots, Raw Pear & Ealing Honey. Our chefs cite ‘quintessential British food’ as the essence behind the new dishes, noting that Spring is a very inspirational time to create a new menu as there is an incredible explosion of new produce at this time of year.

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Charlotte's Group
March at W5

Simplicity and elegance are at the heart of the W5 menu this month with some wonderful new starters and brunch dishes, healthy and wholesome mains such as the Pan Fried Cod Fillet w/ Braised Borlotti Beans & Sea Beets and some spectacularly rich and fresh desserts like our Dark Chocolate Mousse w/ Boozy Cherries. Each new dish has three key seasonal ingredients, in keeping with our group theme this month of the ‘warm up to spring’ and are a combination of the luxurious and the healthy. Once again our Head Chef has ensured that there is something for everyone.

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Jade Sarkhel
FEBRUARY AT W5

This February sees an introduction of fresh, simple and light dishes curated by our wonderful Head Chef, Lee Streeton. From Smoked Eel with Potato & Capers to Baked Bone Marro with Parmesan, this month’s menu is a beautiful balance of the light and the hearty, the zesty and the rich – with something for everyone.

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Jade Sarkhel